SERVSAFE MANAGER EXAM LATEST EXAM |
ALL QUESTIONS AND CORRECT ANSWERS |
GRADED A+ | VERIFIED ANSWERS (JUST
RELEASED)
What is the first step in developing a HACCP plan? ------CORRECT
ANSWER---------------Conduct a hazard analysis
Ready-to-eat TCS food prepped in-house must be date marked if it is held
for more than how many hours? ------CORRECT ANSWER---------------24
hours
Which food item has been associated with Salmonella Typhi? ------
CORRECT ANSWER---------------Poultry
Which item is a potential physical contaminant? ------CORRECT ANSWER-
--------------Jewelry
How should staff make sure the chemical sanitizer being used on a food-
prep surface is at the correct strength? ------CORRECT ANSWER-------------
--Use a test kit to check the sanitizer's concentration when mixing it
What should staff do when receiving a delivery of food and supplies? ------
CORRECT ANSWER---------------Visually inspect all food items
,When can raw, unpackaged meat be offered for self-service? ------
CORRECT ANSWER---------------At Mongolian barbeques
When can a food handler diagnosed with jaundice return to work? ------
CORRECT ANSWER---------------When approved by the regulatory
authority
What is the minimum internal cooking temperature for a veal chop? ------
CORRECT ANSWER---------------145 F ̊ (63 C
̊ )
What rule for serving bread should food handlers practice? ------CORRECT
ANSWER---------------Do not re-serve uneaten bread
What thermometer is best suited to checking a dishwashing machine's final
rinse temperature? ------CORRECT ANSWER---------------Maximum
registering thermometer
What practice is useful for preventing Norovirus from causing foodborne
illness? ------CORRECT ANSWER---------------Correct handwashing
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? ------CORRECT ANSWER---------------Go home
What should a food handler do with food after it is thawed in the
microwave? ------CORRECT ANSWER---------------Cook it using
conventional cooking equipment
, What causes preschool-age children to be at risk for foodborne illness? -----
-CORRECT ANSWER---------------Their immune systems are not strong
What is a cross-connection? ------CORRECT ANSWER---------------Physical
link between safe water and dirty water
The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165 F (74 C). What HACCP
principle is addressed by cooking the duck breast to 165 F (74 C)? ------
CORRECT ANSWER---------------Critical limit
What should a food handler do to make gloves easier to put on? ------
CORRECT ANSWER---------------Select the correct size gloves
What practice can help prevent allergic reactions? ------CORRECT
ANSWER---------------Identifying ingredients for customers
In a self-service area, bulk unpackaged food does not need a label if the
product... ------CORRECT ANSWER---------------does not make a claim
about health or nutrient content
What should be done with a package of flour that is received with signs of
dampness on the bag? ------CORRECT ANSWER---------------Reject the
flour and return it to the supplier
ALL QUESTIONS AND CORRECT ANSWERS |
GRADED A+ | VERIFIED ANSWERS (JUST
RELEASED)
What is the first step in developing a HACCP plan? ------CORRECT
ANSWER---------------Conduct a hazard analysis
Ready-to-eat TCS food prepped in-house must be date marked if it is held
for more than how many hours? ------CORRECT ANSWER---------------24
hours
Which food item has been associated with Salmonella Typhi? ------
CORRECT ANSWER---------------Poultry
Which item is a potential physical contaminant? ------CORRECT ANSWER-
--------------Jewelry
How should staff make sure the chemical sanitizer being used on a food-
prep surface is at the correct strength? ------CORRECT ANSWER-------------
--Use a test kit to check the sanitizer's concentration when mixing it
What should staff do when receiving a delivery of food and supplies? ------
CORRECT ANSWER---------------Visually inspect all food items
,When can raw, unpackaged meat be offered for self-service? ------
CORRECT ANSWER---------------At Mongolian barbeques
When can a food handler diagnosed with jaundice return to work? ------
CORRECT ANSWER---------------When approved by the regulatory
authority
What is the minimum internal cooking temperature for a veal chop? ------
CORRECT ANSWER---------------145 F ̊ (63 C
̊ )
What rule for serving bread should food handlers practice? ------CORRECT
ANSWER---------------Do not re-serve uneaten bread
What thermometer is best suited to checking a dishwashing machine's final
rinse temperature? ------CORRECT ANSWER---------------Maximum
registering thermometer
What practice is useful for preventing Norovirus from causing foodborne
illness? ------CORRECT ANSWER---------------Correct handwashing
A food handler comes to work with diarrhea. What should the manager tell
the food handler to do? ------CORRECT ANSWER---------------Go home
What should a food handler do with food after it is thawed in the
microwave? ------CORRECT ANSWER---------------Cook it using
conventional cooking equipment
, What causes preschool-age children to be at risk for foodborne illness? -----
-CORRECT ANSWER---------------Their immune systems are not strong
What is a cross-connection? ------CORRECT ANSWER---------------Physical
link between safe water and dirty water
The temperature of duck breast is checked during cooking. According to
the operation's policy, the duck breast must be cooked for 16 minutes to
allow the internal temperature to reach 165 F (74 C). What HACCP
principle is addressed by cooking the duck breast to 165 F (74 C)? ------
CORRECT ANSWER---------------Critical limit
What should a food handler do to make gloves easier to put on? ------
CORRECT ANSWER---------------Select the correct size gloves
What practice can help prevent allergic reactions? ------CORRECT
ANSWER---------------Identifying ingredients for customers
In a self-service area, bulk unpackaged food does not need a label if the
product... ------CORRECT ANSWER---------------does not make a claim
about health or nutrient content
What should be done with a package of flour that is received with signs of
dampness on the bag? ------CORRECT ANSWER---------------Reject the
flour and return it to the supplier
